Tex-Mex Omelet with Roasted Cherry Tomato Salsa

Tex-Mex Omelet with Roasted Cherry Tomato Salsa

I intended to write about springtime in Kansas City today—about how the hum of my space heater had been replaced by the roar of the air conditioning unit, how the tulips are on fire and the whole city seems to be joining us on our evening walks—but it snowed yesterday. Unwelcome snow flakes covered our green grass in a patchy white blanket during a most unusual May flurry. I’m glad to report that it has melted already. What in the world?

It was warm the weekend before last when I walked into my favorite little health food store in Kansas City and found the first of the local cherry tomatoes. Juicy, sweet and ripe through the center, cherry tomatoes are reliably tasty. They’re my tomatoes of choice until those gorgeous heirloom tomatoes appear at the market in mid-summer. Anyway, I went back to the store for more local tomatoes after I dreamed up this recipe, but I couldn’t find any more of them. Maybe I spoke too soon on the tomatoes, too.

cherry tomatoes and eggs

The recipe I have today is a combination of two food concepts I encountered last week in Oklahoma. Oklahoma isn’t exactly renowned for cutting edge culinary concepts, but then again, I don’t aspire to be a cutting edge chef. Inspiration is everywhere. Both roasted cherry tomatoes and omelets stuffed with smashed tortilla chips were new to me, and I can now say I’m a fan of both. I found the sweet and juicy, whole roasted cherry tomatoes in Nebu‘s salad bar line when my dad took me to lunch at the new Devon tower. They make this fresh homemade salsa taste extraordinary.

jalapeno and onion chopped

Later in the week, I ordered an omelet stuffed with tortilla chips out of curiosity when I went to brunch with friends at Juan del Fuego’s. A small handful of chips lend salty crunch and extra flavor to the interior of the omelet. It’s indulgent and lowbrow and wonderful. If you’re familiar with Tex-Mex migas (eggs scrambled with tortilla chips) or if you’ve ever tried huevos rancheros with crispy tortillas, you’re probably firing up your skillet already.

roasted cherry tomatoes

I’ve been working on my omelet-making technique all week and I can’t say I’ve perfected it yet, but I’ve typed up my method as best I can below. Don’t worry if your omelet doesn’t turn out perfectly; the worst that can happen is that you end up with scrambled eggs. Any combination of eggs, chips, salsa and cheese is going to be delicious. Serve with coffee, mimosas or spicy bloody marys in the morning or a Mexican beer with lime at dinner.

roasted cherry tomato salsa

Oh and the internet (and Julia Child and Jacques Pépin) will tell you that you must use a non-stick skillet to make an omelet, but I’ve been making mine in my 8-inch cast iron skillet without trouble. For it to work, though, your cast iron skillet must be well-seasoned. Another tip: be sure to heat your skillet before adding anything to the pan to further prevent sticking. (Wondering why I’m so obsessed with my cast iron skillets? Several reasons. They’re non-toxic, non-stick and easy to clean once you get the hang of them. Regular non-stick skillets can release toxins when over-heated or scratched; cast iron pans do not. Cast iron pans are affordable and last forever.)

eggs and tortilla chipsomelet stuffed with tortilla chips-1Tex-Mex Omelet with Roasted Cherry Tomato Salsa Recipe

5.0 from 2 reviews

Tex-Mex Omelet with Roasted Cherry Tomato Salsa
Author: 
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Fresh Tex-Mex omelet stuffed with black beans, smashed tortilla chips and cheese, topped with homemade roasted cherry tomato salsa. Good for breakfast, brunch or dinner!
Ingredients
Roasted Cherry Tomato Salsa (quantities below yield enough for 2 saucy to 4 not-so-saucy omelets)
  • 1 pint cherry tomatoes
  • ½ teaspoon olive oil
  • ½ small white onion, chopped
  • ⅓ cup loosely packed cilantro, chopped
  • 1 jalapeño, deseeded and membranes removed, finely chopped
  • 2 cloves garlic, minced
  • 1 small lime, juiced, or 2 teaspoons white wine vinegar
  • ⅛ teaspoon sea salt
Tex-Mex Omelet (quantities below yield 1 omelet)
  • 2 eggs
  • 2 tablespoons milk or water
  • pinch sea salt
  • pinch black pepper
  • hot sauce (Cholula recommended)
  • 1 scant tablespoon butter
  • ⅓ cup Jack cheese or other melty cheese, shredded
  • 3 tablespoons black beans
  • handful blue corn chips or tortilla chips, broken into small bite-sized pieces
  • optional garnishes: sliced avocado, sour cream, hot sauce, etc.
Instructions
  1. Make the salsa: Preheat the oven to 400 degrees Fahrenheit. Line a small, rimmed baking pan with parchment paper for easy clean-up. Toss the cherry tomatoes with ½ teaspoon olive oil and a sprinkle of sea salt on the baking pan. Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.
  2. In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt. Once the tomatoes have cooled enough to handle, use a serrated knife to chop them. Pull off the tomato skins as you go for a smoother salsa. Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.
  3. Make the omelet: In a bowl, whisk together the eggs, milk or water, sea salt, black pepper and a few dashes of hot sauce. You want the egg mixture to be super scrambled. Heat an 8-inch, well-seasoned cast iron skillet or non-stick skillet over medium-low heat. Once the pan is hot enough that a drop of water sizzles on contact, toss in the pat of butter and swirl the pan to coat. Pour in the egg mixture and let it set for about ten seconds. Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place. Repeat this process until there is hardly any runny eggs to scoot around. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it’s not stuck anywhere, then use a quick flick of the wrist to flip the omelet back into the pan. Let it set for a few seconds, then scoot it off the pan onto a plate.
  4. Immediately top ½ of the warm omelet with a sprinkle of cheese, followed by black beans, smashed tortilla chips, and more cheese, then gently fold the other half on top. Spoon a generous amount of salsa (warm the salsa first if necessary) over the middle of the omelet as shown. Serve immediately.
Notes
If you’re in a hurry, skip roasting the tomatoes and make pico de gallo using the salsa recipe below, or gently warm store-bought salsa instead. If an omelet seems too tricky, just make scrambled eggs.

P.s. I have more Cinco de Mayo recipe ideas over here!

Comments

  1. says

    I’m so impressed at your omelet’s fluff! I’ve never gotten mine to look like that. Need to work on it.

    The roasted tomato salsa sounds divine. Honestly, I could probably just eat a large bowl of that!

  2. says

    What a great idea for breakfast for dinner! I just might have to slather hot sauce all over it, because, well….yum! Although I know it wouldn’t need it, those cherry tomatoes look so fresh and flavourful! And tortilla chips inside….so creative. This is so my friday night meal.

  3. says

    First of all, the salad looks alluring and delicious! It beckons of warmer weather here in the mid-west and the fresh produce to come. Secondly, I love your incorporation of the roasted cherry tomatoes! I never would have imagined doing that. Excellent idea, and another beautifully done post.

  4. says

    Corn chips INSIDE?! Now that is a great idea! I have a cast iron skillet but will confess that I rarely use it. (Horrible, right?!) I always use my non-stick because I have a TERRIBLE habit of needing to wash my pots and pans before I sit down to my meal. I just don’t feel right leaving a dirty cast iron skillet in the sink to soak. Silly I know…. I’m a quirky one! You’ve convinced me to start using it more though… mine could definitely use a little seasoning!! :)

    • says

      Chips inside, yes! I appreciate your enthusiasm for the concept, Angela—I was pretty psyched about the idea. I wish I had your habit of cleaning up before sitting down to eat. I make a huge mess and deal with it later. I don’t soak my cast iron pans, though. I just try to give them a good rinse when they’re still warm, scrub any stuck food off with a little bamboo dish scraper from Crate and Barrel, and dry them.

  5. says

    Being vegan, I don’t eat eggs, but I bet a chickpea flour omelet would be just wonderful with this roasted tomato salsa! The flavors sound so bright and fresh – perfect for the lovely spring weather!

  6. says

    I love anything with egg and a fancy omelet such as this one would make my day! My dinner tight is taco and now am thinking I should whip up some of that salsa as well :)

  7. Hayley says

    We met your Dad and Mom tonight. He flirted with our two little girls and told us about your blog. He’s a proud Dad.

  8. says

    You’re a genius! This sounds so good. I love huevos rancheros — I bet the crunchy tortilla chips in this omelet are great! Love your push of cast-iron cooking, too. My mom has been cooking in the same cast iron skillet for like 30 years that she bought used, but I had to buy mine brand-new and it still sticks to certain foods. I have been seasoning it well for a few years now, but maybe I’m doing something wrong — I would never try an omelet in mine. I saw some killer cast iron at an antique store… I should have bought a well-used one!

    • says

      Thanks, Sophie! I’m pretty obsessed with my cast iron pans. Mine can be kind of finicky, sometimes they seem to have a more non-stick surface than at other times. One trick I’ve found that really does make a big difference is to heat the pans dry, then once they are hot enough to sizzle when a drop of water hits the surface, I add oil and start cooking. Hope that helps.

  9. Tina says

    This is definitely on the menu for supper tonight. I have leftovers from our Cinco de Mayo party which can be incorporated perfectly…thank you for sharing!

  10. says

    This looks delicious but also just genuinely COOL. Which means I imagine it’ll be tasty but also make me feel special and awesome after I eat it. Thanks for translating your eating experiences into this recipe for us!

  11. says

    I am obsessed with this salsa!!!! Nothing says summer like fresh cherry tomatoes! Reminds me of being a kid and eating them right off the vine at my parents’ house. I am also loving how you put chips in the omelet. Genius! Ok but you kind of made me nervous about my non-stick pan that is starting to look like it is losing the non-stick coating. I must switch to cast iron.

  12. says

    I just love KC in springtime, but I couldn’t believe the news of that snowstorm late last week. What on earth? In the meantime though, I definitely must try this, Kate. I love the idea of those crunchy chips inside the omelet – this would make for such a fun Friday night dinner!

  13. Didi33 says

    I love the idea of the crunch inside the omelette… I just had lunch but I guess I could have an omelette like this one right now!

  14. says

    Umm, I want this right now. Blue plate and all? Can we make that happen? You should also probably come over + help me with my [lack of] omelette skills. Cool?

  15. Sheena says

    This is amazing! One of our favorites! We’ve already made this three times in the past couple weeks. My husband said it’s his favorite omelet and he’s an omelet connoisseur!

    • says

      Thanks, Sheena! I’m really glad you both love the omelet, especially because I haven’t gotten much feedback on the recipe! Maybe people are too intimidated to try making omelets? Regardless, I’m happy you appreciate it.

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